Stuffed Shells Recipe

Name: Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (about 16 Oz. Package) Mild Italian Sausage (remove From Casings); 1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Thoroughly; 1 whole Roasted Red Pepper; 1 whole Small Vidalia Onion; 2 Tablespoons Chopped Garlic, Divided; 1/4 cups Grated Parmesan Cheese; 3/4 cups Sour Cream; 1 can (28 Oz. Can) Crushed Tomatoes; 1 can (15 Oz. Can) Petite Diced Tomatoes; 1 box (1 Pound Box) Large Shells (cooked Aldente); 1/2 teaspoons Dried Oregano; 1 teaspoon Dried Italian Seasoning; 1/2 teaspoons Olive Oil; 1 whole Bay Leaf

Servings: persons

1 package (about 16 Oz. Package) Mild Italian Sausage (remove From Casings)
1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Thoroughly
1 whole Roasted Red Pepper
1 whole Small Vidalia Onion
2 Tablespoons Chopped Garlic, Divided
1/4 cups Grated Parmesan Cheese
3/4 cups Sour Cream
1 can (28 Oz. Can) Crushed Tomatoes
1 can (15 Oz. Can) Petite Diced Tomatoes
1 box (1 Pound Box) Large Shells (cooked Aldente)
1/2 teaspoons Dried Oregano
1 teaspoon Dried Italian Seasoning
1/2 teaspoons Olive Oil
1 whole Bay Leaf

1
In a food processor, place the Italian sausage (minus the casings), half of the chopped garlic, spinach, roasted red pepper, onion, parmesan cheese and sour cream.
2
Pulse until ingredients are fully combined.
3
Place crushed tomatoes and petite diced tomatoes along with the remaining chopped garlic, oregano, olive oil, Italian seasoning and bay leaf in a sauce pan and simmer for 10 -15 minutes.
4
After shells have cooked and you have drained them, begin stuffing the shells with the meat mixture.
5
I use a 1 cookie dough scoop.
6
Place 1/2 cup of your sauce in a 13x9 pan and begin placing the stuffed shells.
7
Pour the remaining sauce onto the top of the shells.
8
Bake at 350 degrees for 30 minutes, covered with foil.
9
At this point, if you like some mozzarella cheese, place some on top and return to the oven without the foil for 10 minutes.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package (about 16 Oz. Package) Mild Italian Sausage (remove From Casings), 1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Thoroughly, 1 whole Roasted Red Pepper, 1 whole Small Vidalia Onion, and more.

Yes, Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions